Table of Contents

1. Supervisory skills in the hospitality industry
2. Principles of supervising food safety in catering
3. Practical gastronomy
4. Cold larder and farinaceous
5. Advanced soups, sauces and dressings
6. Vegetables and vegetarian dishes
7. Meat dishes
8. Poultry and game dishes
9. Fish and shellfish
10. Pastry and patisserie
11. Dough and fermented products
12. Hot, cold and frozen desserts
13. Cakes, sponges and petit fours
14. Chocolate products and decorative items
15. Sugar and marzipan based products and d�cor
16. Food product development and sous-vide concepts
17. Healthier dishes

About the Author

Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful career, which has so far included holding a senior position at the House of Commons and working extensively across Switzerland and Germany. Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals.

Reviews

1. Supervisory skills in the hospitality industry 2. Principles of supervising food safety in catering 3. Practical gastronomy 4. Cold larder and farinaceous 5. Advanced soups, sauces and dressings 6. Vegetables and vegetarian dishes 7. Meat dishes 8. Poultry and game dishes 9. Fish and shellfish 10. Pastry and patisserie 11. Dough and fermented products 12. Hot, cold and frozen desserts 13. Cakes, sponges and petit fours 14. Chocolate products and decorative items 15. Sugar and marzipan based products and decor 16. Food product development and sous-vide concepts 17. Healthier dishes